Celery Juice
Freshly pressed celery juice – I would not say, I love it, but I like it. It feels very energising and has a somewhat stringent flavour that takes a few times to get used to. Usually, I would add some lemon or ginger, but it …
Tag: raw
Cacao Shake – the ultimate Vegan Chocolate Drink
AD: This recipe was developed for Camilles Cacao Love Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth. More yummy chocolate treats: Snickers Cups Vegan …
Snickers Cups
AD: This recipe was developed for Camilles Cacao Love
Peanut Butter, Dates and Cacao will give you the most delicious Snickers Cups you can imagine. Feel free to share a cup with someone you care about and feel how the powerfull depth of the cacao fill both your hearts and bellies.
More yummy chocolate treats:
- Vegan Wholesome Chocolate Spread
- Orange Chocolate Truffles
- Chocolate oatmeal – bliss in a bowl
- Black Bean Bliss Balls
Snickers Cups
Healthy, hearty Snickers cups – Yummy in my tummy!
Servings: 4 servings
Ingredients
- 150 g cacao
- 60 g pitted, dried dates
- 85 g peanut butter
- 15 g peanuts
- pinch of vanilla powder
Instructions
- Measure the cacao and melt it over a water bath.
- Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
- Chop the peanuts and mix them and the vanilla with the peanut cream.
- Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
- Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
- Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
- Leave them to cool in the freezer for 5 min before enjoying.
- Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
Vegan Wholesome Chocolate Spread (Nutella)
I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a …
Easy Carrot Greens Salad
Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste. More yummy salads: Grapefruit Salad with Hemp Seeds and Pea Sprouts Buddha Bowl with Sautéed Mushrooms Tomato and Wild Garlic Salad Fresh and easy Kale Tomato Salad
Green Mango Smoothie
Smoothies are one of my favourite breakfasts because you can add a lot of veggies and still have a wonderful sweet taste, and this Green Mango Smoothie is no exception. It has a subtle taste and very creamy and rich texture. Try it and feel an amazing awakening of your body by the natural fuel of fruits and veggies.
More yummy smoothies:
Green Mango Smoothie
A fresh and filling smoothie full of veggies and fruits.
Servings: 2 servings
Ingredients
- 250 g frozen mango
- 1/2 cup frozen peas
- 3 frozen broccoli florets
- 1 banana
- 1 cup water
- 5 g fresh ginger
- juice from 1 lemon (optional)
- 1 tsp wheatgrass powder (optional)
Instructions
- Rinse the ginger. You don't need to peel it if using organic produce.
- Add all the ingredients to a blender and blend until smooth.
- Enjoy with some lovely granola or fresh fruit!
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
